Bajan Pepper Sauce


  • 10 scotch bonnet (bonney) peppers or Bird Eye chillies, chopped
  • 1 large onion, chopped
  • 1 tbsp tumeric powder
  • 1 tbsp prepared mustard
  • 1 tbsp brown sugar (muscovado for best flavour)
  • 2 tbsp vegetable oil
  • 1/4 cup vinegar
  • 1/2 cup water
  • 1/2 cup water
  • Salt to taste


Blend the chopped peppers, onion and other ingredients in a food processor or blender until slightly chunky.

Add the water gradually to assist the blending process.

Pour mixture into saucepan and cook on medium heat for approximately 20 minutes.

Add water if necessary to bring to desired consistency.

Remove pepper sauce from heat, pour into sterilized jars and allow to cool.

Levi Daniel

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